Pulled Chicken and Black Bean Crêpesadillas

Method

Chicken Filling

1. Heat olive oil in a pan over a low heat then add the onions. Slowly cook until they become sweet and sticky then add the garlic and cook for a further 2-3 minutes.
2. Add the remaining ingredients to the pan and stir well until completely combined.
   Leave the lid off the pan and turn the heat to a simmer. It is important to leave the lid off as you want the sauce to be quite dry when cooked.
3. Stir often until the chicken is fully cooked then remove from the heat.
   Stir in the chopped coriander then using 2 forks gently pull the chicken apart to shred it. Place into an oven on a low heat to keep warm.

Refried Beans

1. Over a medium heat, drizzle of olive oil in a saucepan and gently fry the onion until sweet and sticky (I love onions done this way and it totally changes a dish).
2. Add the garlic and beans and then cook for a further 2-3 minutes until cooked but not brown.
3. Transfer the entire mixture along with the 3 tablespoons of olive oil to a blender and blend the mixture until smooth.
4. Transfer back to the saucepan and leave aside.

Crêpes

1. Add flour to a large mixing bowl then make a well in the centre.
2. Pour milk into a jug and then whisk in the eggs.
3. Slowly pour the milk mixture into the flour whisking as you go until it becomes a silky smooth batter.
4. Refrigerate for a half hour before cooking the crêpes.
5. To fry heat a frying pan over a medium heat then lightly brush a pan with rapeseed oil. Add about a ladle full of the crêpe mixture to the pan and allow each side to brown slightly.
6. Cook all of the crêpes until the mixture is gone. I stack them on top of each other until I am ready to heat up for the Crêspsadillas.

Baby Guacamole

1. Mash the avocado then add the rest of the guacamole ingredients and stir well. Easy and yummy!

To Assemble

1. Place a cooked crêpe onto a dry frying pan and place over a medium heat.
2. Sprinkle a little cheddar cheese on one side of the crêpe, then evenly spread two heaped tablespoons of the chicken mixture over it.
3. On the other half of the crêpe spread a heaped teaspoon of the refried beans so that it is completely covered. Then spread a teaspoon of guacamole and a teaspoon of sour cream before folding the crêpe in half.
4. Press the crêpe down to allow the mixture to melt then remove from the heat and cut into 4 little wedges.